Spicy Italian Mexican Chili Ragu Recipes

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SPICY TACOS #RAGU



Spicy Tacos #Ragu image

Ragú® Recipe Contest Entry. Quick and easy! Go from Italian to Mexican in a few minutes allowing Ragu's Spicy Italian sauce to mesmerize your taste buds.

Provided by HavanaSummer

Categories     Sauces

Time 25m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 14

2 cups Ragú® Pasta Sauce (spicy Italian sauce)
1 cup chopped onion
2 medium jalapenos, seeded (one minced, one sliced)
2 teaspoons minced garlic
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon sea salt
cooking spray
1 lb uncooked ground Italian sausage
12 small corn tortillas, warmed
1 cup shredded cabbage
1/2 cup crumbled goat cheese
1/2 cup chopped cilantro
serve with lime wedge

Steps:

  • In a medium bowl combine 2 cups of the Ragu sauce, onion, minced jalapeno, garlic, chili powder, cumin, and salt; set aside.
  • Coat a medium sized skillet with the cooking spray; heat over medium-high heat. Add the Italian sausage-crumble the meat and cook stirring frequently until meat is cooked through, then add the Ragu sauce mixture and stir; cover and simmer on low for 15 minutes.
  • After simmering serve meat sauce mixture by topping each tortilla with about 1/2 cup of the meat and sauce mixture, 2 Tablespoons of cabbage, 1 Tablespoon of goat cheese, 1 tablespoon cilantro, 1/2 tsp sliced jalapenos, drizzle with fresh lime juice from the lime wedges.

SPICY ITALIAN MEXICAN CHILI #RAGU



Spicy Italian Mexican Chili #Ragu image

Ragú® Recipe Contest Entry. The marriage of the Italian meat and herbs of Italy and the spicy ingredients of Mexico join in a delicious treat that will make this one of your favorite go to recipes. The fact that it is easy and quick will move it to the top of your recipe file. Serve with a crisp green salad.

Provided by Margaret N.

Categories     Sauces

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 lb Italian sausage
1 1/2 cups diced onions
4 cups chicken broth
1 (24 ounce) jar Ragú® Pasta Sauce (chunky tomato, garlic and onion pasta sauce)
2 (15 ounce) cans black beans
1 1/2 cups corn
1 1/2 cups spinach
1 -2 tablespoon jalapeno pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon italian seasoning
1 1/2 cups rotini pasta
1 cup sour cream
1 -2 avocado

Steps:

  • Put olive oil in large pot and cook Italian Sausage and onions until browned. Add rest of ingredients except for rotini, sour cream and avocada. Bring to boil and add rotini and reduce heat to medium. Cook until rotini is tender. Serve in bowls topped with sour cream and avocado. Serves 8-10.
  • 2. Save this to your recipe file.

Nutrition Facts : Calories 444.5, Fat 20.8, SaturatedFat 7.3, Cholesterol 31.1, Sodium 759.6, Carbohydrate 46.8, Fiber 10.6, Sugar 4.9, Protein 19.9

SPICY CHILI



Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

  • In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

ITALIAN STYLE CHILI



Italian Style Chili image

This is an easy to make departure from your traditional chili. This recipe calls for pepperoni, mushrooms and a jar of prepared spaghetti sauce. Every time I make this for others, I am always asked for the recipe.

Provided by AmyHood

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 pound lean ground beef
¾ cup chopped onion
1 (26 ounce) jar three cheese spaghetti sauce
1 ½ cups water
2 teaspoons sugar
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
2 ounces sliced pepperoni
1 tablespoon beef bouillon
1 tablespoon chili powder
1 (14.5 ounce) can kidney beans, drained and rinsed
1 cup shredded Cheddar cheese, for garnish

Steps:

  • Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
  • Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 34.5 g, Cholesterol 82.1 mg, Fat 26 g, Fiber 9.1 g, Protein 28.3 g, SaturatedFat 11.3 g, Sodium 1407.4 mg, Sugar 15.2 g

SPICY SAUSAGE RAGU



Spicy Sausage Ragu image

With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 1h45m

Yield 4

Number Of Ingredients 8

1 pound spicy Italian sausage, casing removed
1 tablespoon fresh parsley, minced
½ cup dry white wine
¼ cup heavy cream
3 ½ cups tomato sauce
1 cup water
14 ½ ounces dry penne pasta
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
  • Stir in parsley and cook for about 2 minutes.
  • Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
  • Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  • Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
  • Serve pasta and sauce topped with grated Parmigiano-Reggiano.

Nutrition Facts : Calories 831.4 calories, Carbohydrate 88.7 g, Cholesterol 99 mg, Fat 34.1 g, Fiber 6.5 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2165.3 mg, Sugar 12.4 g

RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù



Rigatoni with Spicy Calabrese-Style Pork Ragù image

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

Provided by Sara Jenkins

Categories     Pasta     Pork     Dinner     Sausage     Simmer     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 16

1 medium onion, quartered
1 carrot, peeled, cut into 1" pieces
1 celery stalk, cut into 1" pieces
4 garlic cloves
2 teaspoons fresh oregano leaves
1/4 teaspoons crushed red pepper flakes
1/2 cup coarsely chopped flat-leaf parsley, divided
1 28-ounce can whole peeled tomatoes
1/4 cup olive oil
1 pound hot or sweet Italian sausage, casings removed
1 pound ground pork
Kosher salt, freshly ground pepper
freshly ground pepper
1 tablespoon tomato paste
1 pound mezzi rigatoni or penne rigate
3/4 cup finely grated Parmesan or Grana Padano plus more

Steps:

  • Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
  • Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
  • Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
  • Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
  • Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.

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